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Foods (Basel, Switzerland)|February 10, 2024
Changes in Milk Protein Functionality at Low Temperatures and Rennet ConcentrationsMahmoud E A Hamouda, Prafulla Salunke
Journal of Dairy Science|June 30, 2026
Ultrafiltration of low-concentration chymosin hydrolysis of skim milk: Impact on membrane processing performance and milk protein concentrate functional propertiesMahmoud E A Hamouda, Pramith U Don, Prafulla Salunke
JDS Communications|September 9, 2025
Thermal imaging for estimating melting point in cheese: A cost-effective alternative to rheologyZeel Modi, Prafulla Salunke
JDS Communications|March 6, 2026
Water soaking improves pizza bake properties of fat-free mozzarella cheese shredsSuresh Sutariya, Prafulla Salunke
Foods (Basel, Switzerland)|March 11, 2023
Effect of Hyaluronic Acid and Kappa-Carrageenan on Milk Properties: Rheology, Protein Stability, Foaming, Water-Holding, and Emulsification PropertiesSuresh G Sutariya, Prafulla Salunke
Foods (Basel, Switzerland)|September 14, 2024
Transglutaminase Crosslinked Milk Protein Concentrate and Micellar Casein Concentrate: Impact on the Functionality of Imitation Mozzarella Cheese Manufactured on a Small Scale Using a Rapid Visco AnalyzerPrafulla Salunke, Lloyd E Metzger
Foods (Basel, Switzerland)|March 13, 2024
Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional PropertiesRutvi Joshi, Suresh G Sutariya, Prafulla Salunke
Food Science & Nutrition|December 26, 2024
Optimizing Probiotic Low-Fat Yogurt: The Benefits of Incorporating Defatted Rice Bran for Enhanced Quality and FunctionalityKhalid A Alsaleem, Mahmoud E A Hamouda
Mikrochimica Acta|August 4, 2025
Development, fabrication, and applications of laser-induced graphene-based biosensors in food and dairy sectorsMuhammad Ikram, Prafulla Salunke, Arshid Numan, et al.
Foods (Basel, Switzerland)|April 26, 2025
Ultrafiltration of Whole Milk: Impact of Homogenization and Ultrafiltration Temperature on Processing Efficiency and Component RetentionPramith U Don, Zeel Modi, Kartik Shah, et al.
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